Preheat your oven to 375°F (190°C).
Season the pork chops with salt, pepper, dried thyme, and paprika on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear them for about 3-4 minutes on each side until browned. Remove the pork chops from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux, and cook for 1-2 minutes until golden brown.
Gradually pour in the heavy cream, whisking constantly to prevent lumps. Cook until the sauce thickens, about 2-3 minutes. Season with salt and pepper to taste.
Layer the sliced potatoes and onions in a greased baking dish. Pour the cream sauce over the potatoes, making sure they are evenly coated. Sprinkle shredded cheddar cheese over the top.
Place the seared pork chops on top of the potato mixture.
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